Sweet Morning Glory Muffins with Dairy-Free Cream Cheese Frosting
Prep time
Cook time
Total time
Though "morning" is in the title of these somewhat hearty cakes, they are still quite a sweet treat that you may prefer as dessert or with afternoon tea or milk alternative.
¾ cup melted coconut, grapeseed, rice bran, or non-GMO canola oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup shredded sweetened dried coconut (use unsweetened if you prefer a muffin that isn't over-the-top sweet)
¾ cup pecans, chopped (omit for nut-free)
Creamy Cheesy Frosting:
4 ounces dairy-free cream cheese alternative (1/2 package), softened
3 tablespoons dairy-free margarine, softened
1½ cups powdered confectioners’ sugar
Instructions
To prepare muffins, preheat your oven to 350°F. Grease a 12-cup muffin tin.
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt.
In a large bowl, mash the carrots until smooth. Add the crushed pineapple, oil, eggs and vanilla until well blended. Stir into dry ingredients until just combined. Fold in coconut and pecans (if using).
Spoon mixture into prepared muffin tins, almost to top. Bake 30 minutes or until tester inserted in center comes out clean. Cool for 10 minutes. Remove muffins from pans. Cool completely.
To prepare frosting, using a hand blender, mix the cream cheese alternative and margarine in a medium mixing bowl until combined. Add the confectioners’ sugar and beat until smooth.
Top the morning glory muffins with frosting.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-morning-glory-muffins